Orange-Roasted Turkey with Apple And Sausage Stuffing
 
* exported from bigoven * 
 
orange-roasted turkey 
 
recipe by : 
serving size :10 
cuisine : 
main ingred. : 
categories :* hold turkey 
poultry main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1   turkey - --14 to 16 lbs fresh or thawed
2   carrots --peeled
2   ribs celery
1 small  onion --quartered
1 large  orange --thinly sliced
  apple and sausage stuffing --see * note
1/4 cup  unsalted butter - --1/2 stick melted
1/3 cup  orange marmalade
1/4 cup  orange juice
  salt
  ground black pepper
2 cup  water or low-sodium chicken broth
 
* note: see the "apple and sausage stuffing" recipe which is 
included in this collection. 
 
preheat oven to 325 degrees. rinse turkey with cold water; with 
paper towel, blot dry, including the cavity. place the neck, giblets, 
carrots, celery and onion in a large roasting pan. arrange the turkey 
on top, breast-side up. lift skin over turkey breast, being careful 
not to tear it. gently slide orange slices under the skin. loosely 
pack stuffing in the neck cavity and inside the body. fold the wings 
back and under the body of the turkey. fold the neck skin under to 
enclose the stuffing; tie the legs together with butcher's twine. 
combine butter, marmalade and juice; liberally brush onto the turkey. 
season with salt and pepper. pour the water into the roasting pan. 
roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the 
turkey with aluminum foil 2/3 of the way through the cooking process. 
test for doneness with a meat thermometer -- the temperature in the 
thickest part of the turkey leg and thigh should be 180 degrees; in the 
thickest part of the breast, 170 degrees; and in the stuffing, 165 
degrees. remove the stuffing; let turkey sit 10 minutes before carving. 
yield: 10 to 12 servings. 
 
recipe source: st. louis post-dispatch 
 
formatted for mastercook by susan wolfe - swol...@prodigy.net 
 
 
* exported from bigoven * 
 
apple and sausage stuffing 
 
recipe by : 
serving size :20 
cuisine : 
main ingred. : 
categories :* hold stuffings 
 
amount measure ingredient -- preparation method 
  --------------------------------
  nonstick cooking spray
1 lb.  sweet italian turkey or pork sausage --casing
  removed
2 Tbsp  butter
1 large  onion --chopped
4   ribs celery --diced
2   granny smith or delicious apples --cored and
  chopped
2   garlic cloves --minced
2 tsp  poultry seasoning - --to 3 tsp
12 cup  cubed country-style stuffing mix
  or 12 cups multigrain bread cubes from a
24 oz.  loaf dried overnight)
2 cup  low sodium chicken broth --or more
  salt
  ground black pepper
 
coat a large skillet with cooking spray. brown sausage until cooked 
through. remove sausage from heat; transfer to a large mixing bowl. 
crumble sausage. melt butter in the skillet; saute onion for 2 to 3 
minutes, until translucent. add celery, apples, garlic and poultry 
seasoning; cook for 3 to 5 minutes, stirring often. add 
apple-vegetable mixture and stuffing mix or bread to bowl of sausage; 
mix well. moisten with chicken broth; season with salt and pepper. let 
cool completely before stuffing the turkey. yield: 20 cups. 
 
note: stuffing can be cooked separately in a large glass casserole 
dish, but more stock may be needed to replace the moisture that usually 
comes from the turkey cavity. 
 
recipe source: st. louis post-dispatch 
recipe from family fun magazine (http://www.family.com) 
formatted for mastercook by susan wolfe - swol...@prodigy.net 
 
 
 
 
-- 
(ID: 5031) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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